The Garden Apartment

Good for the Heart {Roasted Portobello with Red Quinoa}

Our family had a bit of a scare recently, when one of our loved ones suffered from heart failure. 

Reflecting on this, we are all working to eat better- and in particular, to choose foods that are good for the heart. In the past two weeks, I've spent a lot of time researching heart healthy diets and learning which food choices are best for the heart. The top ten foods are: dark chocolate, olive oil, avocados, mushrooms, whole grains, pumpkin, salmon, tea, beans, and pomegranate. And of course, there are all the things one should avoid: red meat, fried foods, salted meats, and processed foods-- to name a few.

Thankfully, much of what we already do in our immediate household is good for the heart. We eat unprocessed foods, a lot of vegetables and fruits, and avoid eating red meat. But, for the past few weeks I've been working to improve our habits even more, and to develop some recipes that are especially heart healthy.

I quickly assembled this vegetarian dish as a side for tonight's dinner, though a larger portion would make a nice meal in and of itself. I chose quinoa due to its super-star nutritional profile. Quinoa not only has a high protein content, but it is the only whole grain that is a complete protein. With the addition of a meaty roasted portobello mushroom (full of antioxidants and potassium) and the sweet tanginess of roasted cherry tomatoes, this dish has a pleasing combination of flavors.

If you can't find red quinoa, white quinoa will work just as well.

Roasted Portabello with Red Quinoa

• 4 large portabello mushrooms
• 1/2 pound of cherry tomatoes
• olive oil (about 2-3 TB)
• 1 clove of garlic, sliced
• 2 tsp Italian seasoning, divided
• 1/2 red onion, diced
• 1 large celery stalk, diced
• 1 clove of garlic, minced
• 1 Cup of red quinoa
• 2 Cups of water
• 1/4 cup of kalamata olives, diced
• salt and pepper to taste
• Optional: balsamic glaze (or reduced balsamic vinegar), to taste 

Preheat the oven to 400F. Line two sheet pans with parchment paper, and drizzle lightly with olive oil. Place the cherry tomatoes on one sheet pan; sprinkle with salt, pepper, and half a teaspoon of Italian seasoning. Toss the tomatoes in the olive oil mixture. Place the portobello mushrooms on the other sheet pan with the sliced garlic clove pieces. Sprinkle the mushrooms with salt, pepper, and half a teaspoon of Italian seasoning. Drizzle with olive oil so that the mushrooms are well covered. Place both sheet pans in the oven and roast for 25-30 minutes, until the tomatoes and mushrooms are nicely browned.

In the meantime, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce to a simmer and cook covered for 15 minutes.

While the quinoa is cooking, heat a saute pan over medium heat. Add the onion, celery, minced garlic, and salt and pepper to taste. Saute until softened and just beginning to brown.

When the quinoa is finished, toss with the onion mixture, diced kalamata olives, remaining one teaspoon of Italian seasoning, and roasted cherry tomatoes. Spoon the quinoa mixture atop the roasted mushrooms. Drizzle with balsamic glaze, or a reduced balsamic vinegar.

Enjoy, knowing that you are eating well for your heart.

Braised Pork Shoulder in Red Wine and Tomato Sauce

It's been a long four day weekend, folks. 

Between the power outage and the snow, we were already worse for the wear. Then, a family emergency sent my husband hiking out of our neighborhood yesterday to get a rental car so he could be with his family during a critical time. 

Home alone, and facing tonight's prospect of another predicted 10 inches of snow, I hiked over our back fence through the snow to the main road in order to do some grocery shopping. 

Comfort food. That's what I wanted- something warm and hearty. Something that would fill me up after trudging through the snow and shoveling the icy pile at the edge of our driveway.

This braised pork shoulder is just the thing. Simple to make and slowly cooked, the meat just melts in the mouth with its rich and tangy sauce.

The pork shoulder is seared over high heat in bacon grease, giving the meat a nicely caramelized crust. Then, a finely chopped mirepoix (celery, carrots, and onion) and tomato paste mixture is quickly sauteed in the pan.

 

Covered with red wine, beef stock, and tomato puree, the roast slowly braises in the oven for over two hours.

When the roast is fall apart tender, it is removed and allowed to rest before the meat is shredded and incorporated back into the sauce. I recommend serving it over a heaping pile of egg noodles on a cold snowy day.

Braised Pork Shoulder in Red Wine Tomato Sauce {serves 6 generously}

• 1 4 1/2-5 pound boneless pork shoulder roast (also known as Boston Butt Roast)
• 1-2 pieces of center cut bacon, diced 
• 1 large carrot, peeled and roughly chopped
• 2 pieces of celery, roughly chopped
• 3 large cloves of garlic, smashed and roughly chopped
• 1/2 large red onion, roughly chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• a few dashes of red pepper flakes
• 2 tsp Italian seasoning
• 2 TB tomato paste
• 3 bay leaves
• 1 28 ounce can of crushed tomatoes
• 3/4 cup red wine 
• beef stock, to cover (about 2 cups)
• Egg noodles, cooked (for serving)

Preheat the oven to 350 F.

Season the boneless pork shoulder roast with salt an pepper. Set aside. Heat a large dutch oven over medium heat. Add the chopped bacon and saute until nicely browned (if the bacon sticks, you can add a small amount of olive oil). 

While the bacon is browning, roughly chop your celery, carrot, onion, and garlic. Toss the vegetables into a food processor with the Italian seasoning, tomato paste, red pepper flakes, and a dash of salt and pepper. Pulse the food processor until the vegetables are consistently minced into a very fine chop.

Remove the bacon from the dutch oven with a slotted spoon and set aside. Increase the heat to medium-high. The bacon grease should be hot, but not smoking. Place the pork shoulder in the hot oil and sear until dark brown on all sides. Quickly add the vegetable and tomato paste mixture. Stir and saute for approximately one- two minutes. Add the red wine and stir, picking up any browned bits off the bottom. Add the can of crushed tomatoes and beef stock to cover. Toss in the bay leaves and reserved bacon. Transfer to the oven.

Braise for approximately 2 1/2 hours, stirring occasionally. The roast is ready when the meat is very tender to the touch.

Remove the pork roast from the dutch oven and set on a cutting board to rest for ten-fifteen minutes. In the meantime, skim any excess oil off the top of the tomato sauce and remove the bay leaves (if you can't find them all, our family likes to call them "lucky" to the person who gets one in their dish). 

Remove excess fat from the pork shoulder (you will find several strips of thick fat throughout), then shred the meat. Return the meat to the sauce. Season to taste with salt, pepper, and red pepper flakes.

Serve the pork and tomato sauce atop warm egg noodles.

The Long Winter {and white hot cocoa}

Yesterday morning we woke up to this beautiful sight. In the moment it seemed wondrous- even beautiful. Then, as I braved the cold crisp air yesterday evening to walk the dog, I encountered a neighbor and babbled on about how much I enjoy walking in the snow.

"You're in luck," he responded "We're due for 12-24 inches this weekend."

This statement quickly changed my state of mind. Suddenly I was ready for warm spring weather. I mean, isn't March almost here?

You see, we just had a record breaking snow fall a few weeks ago. The 16 inches of accumulation seemed like a novelty, given that the DC area historically gets very little snow. 

Now I feel like I might as well be living in South Bend, Indiana again- where 12-24 inches of snow is a regular occurrence.

If you find yourself bracing to be snowed in this weekend, I recommend adding some white chocolate to your grocery list. This recipe for white hot cocoa will warm you up, head to toe {and it tastes delicious}.

White Hot Chocolate {serves 2}

• 1 1/2 Cups whole milk
• 1 Cup heavy cream
• 8 ounces of white chocolate discs (or chopped white chocolate)
• 1 teaspoon of vanilla
• fresh nutmeg, grated 

Combine the milk and heavy cream in a medium sauce pan. Heat until almost boiling (the milk will be steaming). Turn off the heat, and slowly whisk in the white chocolate pieces. Once the white chocolate is completely incorporated, add the vanilla.

Ladle into mugs. Grate fresh nutmeg directly atop.

Grilling in the winter {and Spice Rubbed Buffalo Steaks}

Despite cold temperatures, snow, and all other indicators that the outdoor cooking season has not arrived, I have really been in the mood to grill. I'm sure I make quite an impression on my new neighbors as I bundle up and huddle over the grill in my coat and scarf, all for the sake of gloriously grilled meat.

Last weekend, we celebrated John's birthday. Saturday morning we headed off to the Falls Church Farmer's Market to find the ingredients for his perfect birthday dinner.

Dark leafy greens were in abundance at market. John did not see "perfect birthday dinner" potential in them, but I selected a lovely bunch of kale to saute nevertheless. Birthday or not, I felt compelled to challenge his palate {rather unsuccessfully, I might add, since in this case he was only able to tolerate one bite of kale}.

Turnips and other root vegetables were also widely available. These didn't seem to excite John much either.

Cibola Farms Buffalo meat, on the other hand, very much caught John's eye. I selected two pieces of London Broil: perfect for grilling. My mental reference cookbook conjured up a certain spice rub I have used many times for grilling flank steak. A spice rub my husband has dubbed "amazing." This, from a man who is often my toughest culinary critic.

The rub has a base of minced garlic and Kosher salt. Toasted coriander and cumin impart warmth. Cinnamon and cloves add a hint of sweet spiciness. Paprika gives depth and completeness to the mixture.

The mixture is rubbed all over the meat, and then refrigerated for at least six hours.

The resulting grilled meat has a crispy and flavorful crust, with a tender and juicy texture inside.

I recommend making a large batch of the dry spice mixture. Anytime you want a quick and delicious spice rub, you will only need to add the spices to the garlic-salt paste.

Grilled Spice Rubbed Buffalo Steaks

Adapted from Gourmet magazine; original recipe here

• 6 large garlic cloves, finely minced
• 2 tsp Kosher salt
• 3 tsp paprika
• 3 tsp whole cumin seeds, toasted and ground
• 3 tsp whole coriander seeds, toasted and ground
• 2 tsp black pepper
• 1 tsp ground cinnamon
• generous pinch of ground cloves
• olive oil, as needed (about 1-2 TB)
• 2 pounds of Buffalo london broil steaks (I also recommend flank steak)

Combine the minced garlic and Kosher salt in a small bowl. Mash to a paste.

Place a small saute pan over medium heat. Add the cumin and coriander seeds. Toast until they begin to release their scent. Remove from heat and grind in spice blender (or coffee grinder). 

Combine paprika, cumin, coriander, black pepper, cinnamon and cloves. Mix with garlic paste. Then, add olive oil until the mixture resembles a smooth paste.

Rub all over the meat, then place steaks in a large plastic bag. Refrigerate for at least six hours. When ready to grill, remove steaks from the fridge and bring to room temperature (about thirty minutes before placing them on the grill).

For medium-rare, grill for approximately 6 minutes on each side. Remove from grill and allow to rest for ten minutes. Slice against the grain, and serve.

*Note: the leftovers are delicious as fajita meat, or tossed into a salad with feta and tomatoes.

Anxiety {and rockfish roasted in banana leaves}

Read about my obsessive worrying (including worries over this dish), or scroll down for a recipe for rockfish wrapped in banana leaves with mango-clementine relish.

 

I am a worrier. 

I worry about everything imaginable. There's the inherited worrying from my mother-- of the oh-my-god-did-I turn-off-the-stove nature. Clearly, this worrying affects the oven, the dryer (can't trust those timers to turn off on their own), the dishwasher, and even the automatic shut-off coffee pot. It's a good thing I've cut my hair short because at least now I don't worry whether I remembered to unplug the hot rollers. 

There's the worrying about things I need to do. This seems to manifest itself most when our house gets disorderly. I need a schedule for cleaning bathrooms! Why can't we all just pick up after ourselves? We need to stop wearing shoes in the house; we're tracking mud all over the place. . . now I need to find time to clean the floors. . .  . You get the point.

Early in my pre-adult life, I thought myself quite the laid back person. At age 16, I declared myself a hippie and took on activities like yoga, making hemp jewelry, and reading poetry. 

Then, at age 21, I was a professionally dressed school teacher in the inner-city. Imagine my shock when an older teacher teased me that I was just like her: a worrier. A worrier! I shook it off, telling myself that of course I worried. I was teaching kids who were way behind grade level and had terrible home lives. Who wouldn't worry in my situation?

But then, the more time passed, I realized she was right. And it seems to have gotten worse lately. Just a month ago I was in Buffalo for a dear friend's wedding. We were all doing the usual bridesmaid's routine of manicures and pedicures. Halfway through the manicure, my technician looked up at me and said "You're type A, aren't you?" If she hadn't been applying red fingernail polish to my hands, my reaction would have been more severe. 

"How can you tell?" I asked.

"Oh, you have a lot of tension in your hands."

Maybe I should go back to burning incense (oh, the fire hazard!) and sewing my own clothes. At least there would be the facade of a Type B personality, the cool calm demeanor of a hippie. 

By now you're probably wondering what this has to do with rockfish and banana leaves. And at this point, I'm worrying that I've perhaps lost you. 

You see, I worried a bit about posting this recipe. It's not quite local. Actually- between the banana leaf wrapping and the mango and clementine relish that tops it all off, you could say it's rather international. Would my readers mind?

After a lot of anxiety over the challenges of the winter season (the weather, a recent terrible cold, the decline in produce variety), I decided to share this with you anyway. I'm not perfect, after all-- and there's no point fretting over it. Besides, this is a delicious and simple way to prepare fish.

If rockfish is not available in your area, use another white fish. You should be able to find banana leaves at any Latin grocery store. And if they aren't available, you can simply wrap the fish in parchment paper to achieve a similar effect.

Rockfish roasted in banana leaves with mango-clementine relish {Serves 4}

Adapted from Bobby Flay's From My Kitchen to your Table

For the fish:

• 4 Rockfish filets
• 3 TB EVOO
• salt and pepper, to taste
• 1 banana leaf, cut into 4 rectangles

For the relish:

• 2 clementines; separated into segments, then cut in half
• 1 large mango, diced
• juice of one lime
• 2 TB cilantro, minced
• 1-2 dashes of hot sauce, to taste
• 1 clove garlic, finely minced
• salt and pepper, to taste

Prepare

Preheat the oven to 400F. Rub each filet with olive oil, then sprinkle with salt and pepper. Wrap the fish envelope-style with a banana leaf segment. Place seam-side down on a parchment-lined baking sheet. Roast for 8-10 minutes until the fish is firm and opaque.

Combine all relish ingredients and refrigerate until fish is ready. Note: the relish can be prepared up to one day ahead.

Serve the fish in the banana leaves, topped with relish. 

This is also delicious with a bit of mole sauce.

Enjoy, and of course, don't forget to turn off the oven when you're done. 

Holy mole! {warming up with Mexican mole sauce}

Given a combination of a very sore throat and extremely cold temperatures, I wasn't quite up for the DuPont Circle Farmer's Market Sunday morning. Dear husband suggested I was nuts for even mentioning it as I miserably crawled out of bed. 

But I was in the mood for a bit of a food adventure.

I'm not sure whether I was inspired by the Kojo Nnamdi Show's local restaurant world tour feature on Mexico last week, or our upcoming trip there, but sometime Sunday afternoon I determined that a mole (moh-lay) sauce was in order. 

Just around the corner from my house is a Latin marketplace. I walked in to find shelves fully stocked with different variations of dried chiles, rows upon rows of dried and canned beans, spices, and frozen banana leaves (oh my!). After purchasing dried ancho chiles, I headed home to start my mole sauce. 

Mole, more or less means "sauce" in Latin cuisine. Take for example, guacamole-- avocado sauce. There are many different mole sauces, and some look nothing alike (for example yellow pepper mole compared to this mole). I wanted to make a mole from dried anchos with bittersweet chocolate incorporated during the final stages. 

This type of mole is very versatile. Shredded chicken would taste delicious after simmering in it, or try it for flavoring a beef stew. For breakfast, put a dollop atop a fried egg with a little tomato salsa.

I opted to serve my mole with lentils, a roasted fish dish, and a clementine-mango salsa. The finished mole had a rich and smoky flavor, with just a hint of heat. Delicious. 

Ancho and Chocolate Mole (Moh-lay) (Makes 2 cups sauce)

Adapted from The Splendid Table

 

Ingredients

• 3 dried ancho chiles
• 3 garlic cloves, unpeeled
• 1/2 tsp cinnamon
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 3/4 Cup chicken broth or stock (+ more if needed)
• 1 tsp balsamic vinegar
• 1 tsp canola oil
• 1 onion, diced small
• 12 ounces cherry tomatoes
• 1 TB tomato paste
• 1/2 tsp smoked paprika
• 1 ounce bittersweet chocolate
• 1 tsp sugar
• salt, to taste

Procedure

Use kitchen scissors to split open the chiles. Discard the stems and seeds. Cut the chiles into large flat pieces. Toast the chile strips over medium heat in a large heavy skillet, turning to prevent them from burning. Remove from the pan when they turn dark and release their smell. Transfer the chiles to a medium bowl and cover with boiling water. Let soak for twenty minutes, until soft.

Meanwhile, add the garlic cloves to the skillet and toast for fifteen minutes until the skins are darkened and the flesh has softened. Remove from the heat.

Puree the cherry tomatoes, 1 TB of tomato paste, and smoked paprika in a food processor. Place in a bowl.

Rinse out the food processor and return. Combine the garlic, cinnamon, oregano, cumin, chicken broth and balsamic vinegar. Drain the ancho chiles, then add to the mixture. Puree for an additional minute, until the mixture is smooth.

Reheat the skillet. Add the oil and onions. Cook, covered, over low heat until the onions have released some of their liquids (adding a little salt will help them release liquid more quickly). Uncover, increase the heat to medium and saute until golden brown (10-15 minutes).

Add the ancho chile mixture to the pan and cook, stirring for 5 minutes. Stir in the tomato and partially cover, simmering for about 25 minutes-- until the sauce is very thick.

Add the bittersweet chocolate and simmer for an additional ten minutes. Add the sugar and salt to taste.

This sauce can be refrigerated for 1 week, or frozen for up to 3 months.

Root vegetable salad with cranberries, pecans, and orange dressing

I know, I know. Even as I write this, I'm groaning at myself for sharing a raw root vegetable salad just two days before Christmas.

Am I out of my mind?

I mean, really, all month long it's been about desserts and sweets here at The Garden Apartment. You would think I had jumped the farmers market vegetable wagon and adopted a new diet consisting of butter and sugar. 

But folks, I am really craving salads after all the cookies and cupcakes. And I could never forget winter-time root vegetables. 

So, please. Take it or leave it: my root vegetable salad with cranberries, toasted pecans, and orange dressing. 

This salad has the wonderful refreshing crunch of raw vegetables enhanced by the sweetness of apples. An orange-tamari dressing imparts a hint of Asian flavor. If you so desire, add some fresh pomegranate seeds and black sesame seeds for a prettier presentation.

If I do say so myself, it would make a beautiful and healthy addition to your holiday table.

Or, you can bookmark it for the new year, when everyone will be interested in healthy foods again. . . at least until Valentine's Day, anyway.

Root Vegetable Salad with cranberries, pecans, and orange dressing {Serves 4-6}

• 1/2 large celery root, sliced into batonettes
• 2 carrots, peeled and sliced into batonettes
• 1 large apple, sliced into batonettes
• 1 beet (I used a golden, but red would be lovely too), peeled and sliced into batonettes
• 1/4 cup red onion, finely diced
• 1/4 cup dried cranberries (dried cherries would also work)
• 1/2 orange, juiced (about 2 TB)
• 1 tsp fresh orange zest
• 1 tsp rice wine, or white wine vinegar
• 1 tsp tamari or soy sauce
• 1 tsp sugar or honey
• 3 tsp grape-seed oil (or other lightly flavored oil)
• salt and pepper, to taste
• optional: 1/4 cup pomegranate seeds 
• optional: 1/2 cup toasted pecans
• optional: black sesame seeds 

Slice the celery root, carrots, apple, and beets into batonettes. Combine with the diced onions in a large mixing bowl.

In a small bowl, whisk together the orange juice, orange zest, rice wine vinegar, tamari, and sugar. Slowly add the grape-seed oil, whisking the entire time. Whisk until well combined. Taste and adjust seasonings, if necessary.

Pour the dressing atop the root vegetables and mix well. Allow to flavor through for approximately ten minutes prior to serving. Add salt and pepper to taste.

Serve topped with pomegranate seeds, toasted pecans, and black sesame seeds.

A Snowy Day {and eggnog cookies}

My chance of going to the farmers market this Saturday didn't look very good. 

Nor did the possibility of finishing my Christmas shopping. 

Twelve inches of snow {and more falling still} guaranteed a day spent completely at home.

As most people are wont to do before snowstorms, I stocked up on all the necessities at the store Friday afternoon: wine, beer, chocolate, egg nog, and rum. And yes, a few items from the produce and dairy sections, just to even out the food groups.

Then, we settled in for a long weekend at home playing in the snow, hanging out in front of our fireplace, and enjoying some good food and drink.

I spent Saturday afternoon baking the perfect cookie for a snowy December day: eggnog cookies.

These cookies have a light cake-like consistency, with edges that are slightly crisp. The best part, however, is the eggnog-rum glaze which is drizzled atop the cookies after they come out of the oven.

Serve these warm, on a chilly winter day.

Eggnog Cookies {makes about 2 dozen small cookies)

Adapted from this recipe, Gourmet magazine

Cookie Ingredients:

• 1 1/2 Cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg (I prefer freshly grated)
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• 3/4 stick unsalted butter, at room temperature
• 3/4 Cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup eggnog

Eggnog-Rum Glaze:

• 3/4 Cup confectioner's sugar
• 2 TB eggnog
• 1 tsp rum
• 1/4 tsp freshly grated nutmeg

Make the Cookies:

Preheat the oven to 350F. Prepare two cookies sheets with parchment paper. Spray lightly with canola oil.

Whisk together the flour, salt, baking soda, and spices.

Cream the butter and sugar for about 2 minutes, until fluffy. Add the egg and mix well; add vanilla and mix. Mix in half of the flour mixture until combined. Add all of the eggnog and mix until combined. Add the remaining flour mixture and mix until well combined.

Drop tablespoons of the dough about 2 inches apart on the baking sheets. Bake cookies for 12-15 minutes, rotating cookie sheets halfway through baking time. The cookies should be puffy with golden edges when finished.

Place cookies on cooling racks until they reach room temperature.

Make the glaze:

Whisk all the glaze ingredients together until smooth.

Putting it all together:

Using a spoon, drizzle the glaze onto each cookie. Alternatively, simply brush the glaze atop each cookie.

      *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  * 

One Year Ago at The Garden Apartment: Sugared Cranberry Clafoutis

Candied Meyer Lemon Cupcakes

I wasn't trying to be practical. 

I was inspired, and we all know that inspiration tends towards the romantic. After two days of dreaming up, preparing for, and making these cupcakes, I must say I am in love. 

That is, if love can come in the form of a moist and fluffy lemon cupcake topped off with a slice of candied lemon. 

And though making candied lemon slices for these homemade cupcakes may not have been the most efficient use of my time ten days before Christmas, it helped me ignore the stress.

For those of you out there who need to be pragmatic this holiday season, I suppose these cupcakes would stand alone without the candied lemon slice. 

Sigh.

Candied Meyer Lemon Cupcakes  Makes 16 cupcakes

Adapted from Gourmet Magazine; original recipe for buttermilk cupcakes here

For the cupcakes

• 2 Cups Cake Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 stick unsalted butter, at room temperature
• 1 Cup sugar
• 1 tsp vanilla
• 1 tsp lemon extract
• 1/2 tsp freshly grated lemon peel
• 2 large eggs
• 1 cup shaken buttermilk
• candied meyer lemon slices (can be made 2 days in advance)

For the frosting

• 3 tablespoons finely grated lemon peel
• 1/4 tsp kosher salt
• 1 stick of butter, at room temperature
• 4 Cups of powdered sugar, packed

Make the cupcakes

Preheat the oven to 350F. Prepare cupcake tins with paper liners, or spray with canola oil.

Combine flour, baking powder, baking soda, and salt in a large bowl. 

In the bowl of an electric mixer, combine the butter and the sugar. Beat until light and fluffy (about 3-4 minutes). Add the vanilla extract, lemon extract, and lemon peel. Add each egg, one at a time, beating until just combined after each addition. With mixer on low, add the buttermilk until just combined. Add the flour mixture in two batches, beating until just combined after each addition.

Fill each muffin cup halfway (do not overfill- these cupcakes will rise a lot). Bake for about 20 minutes, rotating their position halfway through baking. Cool the cupcakes on a rack until at room temperature.

Make the frosting:

In the bottom of an electric mixer, mash the lemon peel with the salt until a paste-like consistency forms (you can use the bottom of a spoon to do this).

Add the butter, and cream the mixture until light and fluffy (about 3 minutes). 

Add the sugar in four batches, mixing well after each addition.

Putting it all together:

Frost each cupcake liberally with the lemon frosting. Add a candied lemon slice as a garnish for each cupcake.

Enjoy wholeheartedly, and without any holiday guilt.

Candied Meyer Lemon Slices

This weekend, I found myself standing face to face with a bag of meyer lemons. 

All weekend long I had been obsessively pondering what would be next on my baking list. I perused all the local apple varieties at my Whole Foods dreaming up apple cakes, but failing to feel inspired. I even considered the ruby-red fresh cranberries stacked up so nicely along the back wall.

But it was the meyer lemons who spoke to me. Face to face with them, I knew only wonderful things could come from their purchase. 

You see, it was nearly a year ago that I was converted by these cookies. Never before had I really enjoyed lemon desserts. Who knew that a thing so simple as a lemon sandwich cookie could be so life-changing?

Now, I dreamt up a lemon-buttermilk cupcake topped with buttercream and a candied lemon slice.

We'll begin with how to make the candied lemon slices.

Candied Meyer Lemon Slices

Recipe adapted from Zen Can Cook

Meyer lemons are only in season during the winter months. They are sweeter and juicier than the typical lemon varieties available at most grocery stores, and I do my best to use them when they are available.

• 3 Meyer Lemons
• 3 1/2 Cups Sugar
• 4 Cups Water

Freeze the lemons for 30 minutes. In the meantime, place 1 1/2 Cups of sugar and 2 cups of water in a sauce ban and bring to a boil. Reduce heat to a simmer.

Remove the lemons from the freezer and slice as thinly as possible (warning: this part is tricky).

 

Place the lemon slices into the simmering syrup and process for fifteen minutes. 

Strain and set aside for ten minutes. (Note: save the strained lemon syrup as a holiday drink mixer.)

Combine the remaining sugar and water (2 cups each) in your sauce pan and bring to a boil again.

Place the lemons in the boiling water; simmer for 30 additional minutes.

 

Strain the lemons. 

Place the candied lemon slices on a single layer of parchment. Allow to come to room temperature. Cover with another layer of parchment and refrigerate until further use.

Resist the urge to eat them all.

Now, for those cupcakes. . . . stay tuned.